Blackened Cod with Garlic Aioli and Corn Salsa
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We’re using a classic Southern technique called blackening in this customer-beloved recipe. Cod fillets get rubbed down with our smoky-sweet spice blend, then seared to crisp perfection. The spice crust is balanced by a drizzle of cool, creamy, lemony aioli. Pair with a salad of avocado, tomato, and corn cut straight from the cob, and complete your salute to summer.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Elana
- Calories 690
- Protein 28g
- Total Carb 32g
- Total Fat 54g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 10 ounces
- cod
- 2 teaspoons
- blackening spice mix
- 1
- tomato
- 2
- ears corns
- 1
- lemon
- 1 clove
- garlic
- 5 packets
- mayonnaise
- 1/4 teaspoon
- ground cayenne pepper
- 1
- avocado
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium nonstick pan
Allergens
Cooking Steps
Season cod
Pat cod dry with paper towel and season all over with blackening spice mix and ½ teaspoon salt, pressing to adhere. Set aside to marinate at room temperature for about 10 minutes.
Prepare ingredients
While cod marinates, rinse tomato and roughly chop. Shuck corn, discarding husks and silk; slice off kernels into a large bowl, discarding cobs. Halve lemon. Mince garlic.
Cook corn
Heat 1 tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add corn and cook, stirring frequently, until charred in spots, about 5 minutes. Return cooked corn to large bowl and set aside. Rinse pan and wipe pan clean for the next step.
Blacken cod
Return pan from corn to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add cod to pan and sear until spices are blackened and a thin knife inserted into the fish meets no resistance, 2-3 minutes per side. Transfer blackened cod to serving plates.
Make garlic aioli
In a small bowl, whisk together mayonnaise, garlic, up to half of cayenne (use more or less depending on your spice preferences), and juice of ½ lemon to combine. Season with ⅛ teaspoon salt and black pepper as desired. Halve avocado and discard pit; using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice.
Finish salsa and plate
To bowl with corn, add tomato, avocado, juice of remaining lemon, 1 teaspoon olive oil, ½ teaspoon salt, and black pepper as desired; stir to combine. Serve blackened cod with corn salsa, drizzle over garlic aioli, and dig in!